One-Pot Chicken and Vegetable Skillet
Roxana Yawgel
Updated Dec 4, 2020
Bring those boring frozen veggies in your freezer to life with a colorful One-Pot Chicken and Vegetable Skillet. This flavor-packed chicken and veggies meal is a breeze to make, and most importantly, requires minimal cleanup.
One-Pot Chicken and Vegetable Skillet
- Prep Time 20 min
- Total 45 min
- Ingredients 9
- Servings 4
Ingredients
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts, cut into 1-inch pieces (about 20 oz)
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 bag (16 oz) frozen broccoli, cauliflower and carrots
- 1 cup shredded mozzarella cheese (4 oz)
Instructions
-
Step1In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, onion, salt, Italian seasoning and pepper. Cook 4 to 5 minutes, turning occasionally, until chicken is no longer pink in center and browned. Reduce heat to medium.
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Step2Stir in tomatoes and frozen vegetables. Cover and cook 15 to 20 minutes or until vegetables are tender and heated through.
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Step3Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
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Nutrition
410
Calories
18g
Total Fat
47g
Protein
14g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 0g
- Cholesterol
- 120mg
- 40%
- Sodium
- 1060mg
- 44%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 7g
- Protein
- 47g
% Daily Value*:
- Vitamin A
- 140%
- 140%
- Vitamin C
- 25%
- 25%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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